Puglia Food Products: Olive Oil, Capocollo, Wine, Cheese and Seafood
Grindstone for a 17th century olive oil mill, a thousand-year old olive tree
Though some time was alloted in Puglia for activities not requiring mastication, the bulk of the trip was spent at food production sites, restaurants and agricultural lands. I realize that this must sound like the best foodie vacation ever, but eating rich foods nonstop for a week is not as pleasant as it may seem. Some of us had the added stress of documenting the trip in detail because there is a paper and presentation required after the stage. By the end, we were all thoroughly sick of cured meats, cheeses and each other. A few people actually became ill, though I cannot say whether this was due to food poisoning, general infection, or the stress of traveling and eating from 9 am to 1 am every day. My advice for anyone who goes on these trips is to ingest plenty of fiber and choose your roommate carefully.